Snowy truffles on the plate. Snowy truffles on the plate.

Snowy truffles


50 g Midzu dehydrated mango
50 g Midzu Inca berries
2 tablespoons hemp seeds
1 tablespoon Midzu chia seeds
2 tablespoons Midzu coconut flour
1 tablespoon Midzu cocoa powder
20 g Midzu cocoa butter


Soak the mango and the Inca berries aproximately 2 hours before starting preparing the truffles.

Drain the water of the dehydrated fruits. Using a grinder or a magic wand, grind them until they are purée.

Put the fruit purée and the remaining ingredients in a cup. Melt the cocoa butter in water-bath and add it to the mixture. Mix everything well until you obtain a homogeneous and malleable pulp. If needed, add more coconut flour.

With a tablespoon take little portions of the dough, make little balls and pass them through a bit of coconut flour. Put them on the refrigerator for some hours and they are ready to eat.

A sweet recipe that does not have gluten or added sugar. Delights all people, younger or older.

Insert date: 2015-06-18 Last update: 2015-06-18

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Recipes > Snacks
Authors > Contributor writers > Cristina Rodrigues